Classic Tiramisu Cake with Mascarpone and Ladyfingers
Simple, quick, and delicious - it melts in your mouth! Classic Tiramisu Cake with Mascarpone is the most famous Italian dessert that requires no baking. It combines the sweetness of creamy mascarpone and the slight bitterness of coffee. Perfect for any day or even a festive table.
Updated : 01 October, 2025
Easy
About 45 min.
Ingredients
200 grams
Savoiardi biscuits
0.1 liter
Coffee
6 tablespoon
Alcohol
500 grams
Mascarpone
4
Eggs
6 tablespoon
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use sponge biscuits (ladyfingers, Savoiardi) for the cake. They can also be baked at home. Take mascarpone out of the fridge in advance so it mixes better. Brew strong coffee in a cezve, coffee maker, or machine. Alcohol is optional and only for adults - strong wines, brandy, or Amaretto liqueur work well.
Step 2
Separate egg whites and yolks carefully, making sure no yolk gets into the whites, otherwise they won’t whip. Since eggs aren’t cooked, use the freshest ones from a trusted source.
Step 3
Start beating the yolks at low speed, gradually adding sugar. Once all sugar is added, increase mixer speed to high and beat until fluffy and pale.
Step 4
Add mascarpone to the beaten yolks. Stir until smooth, first with a spoon, then a whisk.
Step 5
In another bowl, start whipping the egg whites: first at low speed until foam appears, then at high speed until stiff peaks form. To test, flip the bowl - if properly whipped, the whites won’t fall out.
Step 6
Gently fold the whipped whites into the cheese mixture in portions using a spatula (preferably silicone). Keep them airy for a light cream. The cream will become runny. If preparing on a plate (without sides), use only half of the egg whites so the layers hold shape. For tiramisu in a dish with sides, fold in all the whites.
Step 7
Take a flat plate (or dish with sides). Spread a little cream on the bottom so biscuits don’t shift. Add alcohol to the coffee (if using). Pour into a shallow bowl. Dip ladyfingers into the coffee for a few seconds and lay in a single layer. Don’t soak too long, as they absorb quickly and may fall apart.
Step 8
Spread cream over the first biscuit layer. Add another coffee-soaked layer of biscuits, then more cream. For tiramisu in a dish with sides, two layers usually use up all biscuits and cream. On a plate, make as many layers as you want depending on ingredients.
Step 9
I made three layers with cream in between. You can also cover the sides with cream. I left mine bare and used the remaining cream to decorate the top. Refrigerate the cake for a couple of hours to set.
Step 10
Traditionally, tiramisu is dusted with cocoa on top. I also piped cream on top with a pastry bag. It’s best to do this right before serving. Enjoy!